Tagliatelle with pesto and cherry tomatoes

Ingredients

• 14 oz (400 g) Delverde semolina wheat tagliatelle

• 1½ cup (7 oz or 200 g) cherry tomatoes

• 1 handful of pine nuts

• 6 tbsps extra-virgin olive oil

• 3 bunches of basil

• 1 tbsp walnuts thyme, minced

• salt

Preparation

• Refrigerate the food processor container and blade for 20 minutes to avoid overheating the basil while making the pesto. Blanch the cherry tomatoes in boiling water for 2 minutes. Drain, immerse in cold water, drain again and peel. Dice the tomatoes and place them in a bowl with a pinch of salt and the thyme.

• Puree the basil, pine nuts, walnuts and olive oil, pulsing the food processor to avoid overheating the blade. Bring a large pot of salted water to a boil and cook the tagliatelle.

• Drain and toss with the tomatoes and pesto.

Preparation time 20 minutes – cooking time 6 minutes – Level of difficulty easy

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